I bought my cousin, Rabiya, a recipe book as a gift and I couldn’t help but browse through it first though and this recipe caught my eye right away. Rabiya has been “helping” me cook and bake since she was very young. I have so many memories of pulling a chair alongside me for her to stand on top of so she could see/help.

Once I gave her the recipe book, I copied the recipe, made some changes, and tried it out — it was absolutely delicious!

Fry your chicken pieces [in batches] in a nicely heated skillet. It is important that the oil is heated through well, to ensure you get the crispy crust on your chicken… and not end up with soggy chicken.

For the sauce: Heat up a little butter [melted] with hot sauce… say about a tablespoon or so of butter for a cup of hot sauce. Pour it over your chicken and mix it all together, making sure all of your chicken is coated with the sauce. I love the Texas Pete hot sauce and always use that — the end result is absolutely delicious and tastes just like you got them from a restaurant.

You could, of course, use this recipe for boned wings… I just prefer boneless. Plus, it’s not as messy [and MUCH easier to eat]!